07 May 2008

Fajita Soup

So one of the great things about this little project is that I am compelled to think of new things to create so as to have a worthy blog here. So rather than eat the same thing as I did yesterday, I decided to use a little idea that sprouted up in yesterday's post and make a soup that uses some of the same ingredients as in the salad I made.

Ingredients:

1 avocado

1 tomato

1/2 onion

1 cup of corn kernels (fresh is best, but use what you can get)

olive oil (Bariani's is the best)

apple cider vinegar (Eden Organics® is very good)

Herbamare to taste

Wholesome Foods® Raw Agave Nectar (optional)

Ohsawa® Nama Shoyu

1 tsp fajita seasoning or other Latin flavored spices

Cut up the veggies (yes I know they are fruits). Mix up some of the same sauce/dressing as the post below, and pour about a half cup of it into the bowl with the veggies. Some cilantro would be good, but I don't have any on hand. I am going to have to think ahead more, to keep this interesting. Add more sauce/dressing as desired, and stir it all up with the fajita spice. Stir occaisionally as you eat, to keep all the broth from separating. It's sooo much better than you even think!

1 comment:

Hey there! I tried this recipe for dinner tonight and it was DELICIOUS! We got corn on the cob fresh and it was so sweet and crunchy. (I've only just gone raw and this was my first time having raw corn. Loved it!) Anywho I do wonder how it became soup for you and corn salad for us..? lolDid you add water and blend some of the ingredients in the blender?

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